White asparagus and smoked salmon soup

    40 min

    Strips of smoked salmon are added to a smooth, cream of white asparagus soup just before serving.

    3 people made this

    Serves: 4 

    • 250g white asparagus
    • 500ml water
    • salt to taste
    • pinch of granulated sugar
    • 30g butter
    • 2 tablespoons plain flour
    • 250ml hot milk
    • a few tablespoons of double cream, to taste
    • 100g smoked salmon, cut into thin strips

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and add slice into 2cm pieces. Place in a large pot with 500ml water, salt and a pinch of sugar. Bring to the boil; reduce heat and simmer gently until the asparagus is very tender, 20 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Drain the asparagus and reserve the cooking liquid.
    2. Puree half of the liquid with the asparagus in a blender or in the pot with an immersion blender till smooth, reserve the rest of the liquid. Set aside.
    3. Melt the butter in a pot and add the flour. Cook, stirring, until light in colour. Gradually add the milk and whisk until it thickens. Add the pureed asparagus and as much of the reserved cooking liquid to give the soup the desired consistency. Bring to the boil again; reduce the heat and stir in the cream. Season to taste with salt and pepper.
    4. Ladle the soup into bowls and add a few salmon strips to each before serving.

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